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Method

1. Preheat the oven to 220°C, gas mark 7. Cook the chips according to pack instructions.

2. Meanwhile, place the prawns, crab, coriander, ginger and egg yolk in a food processor and blitz to give a coarse paste. Add the breadcrumbs and seasoning, then blitz again to combine. Divide into 4 and mould into round fishcakes.

3. Heat the oil in a frying pan and gently fry the fishcakes for 3-4 minutes on each side or until golden and cooked throughout. Serve with the sweet potato chips.